Ragda Patties (Amar D. Gupta | Siliconeer)

Here’s a simple chaat recipe that will make your taste buds dance, a little tangy, a little sweet, a little hot, and all of the above. Chef Sanjay Patel shows how to make it.


Ragda Filling

  • 1 cup dried white peas
  • 2 boiled potatoes, cut into small pieces
  • ¼ tsp turmeric
  • ½ tsp chili powder
  • 2 tsp ginger-green chili paste
  • ½ tsp garam masala
  • 2 tsp grated jaggery
  • 1 tbsp tamarind, soaked
  • salt to taste

Tempering (Ragda)

  • ¼ tsp mustard seeds
  • 6 curry leaves
  • pinch of asafoetida
  • 2 tbsp oil


  • 1 kg potatoes
  • 2 tbsp corn flour
  • salt to taste
  • 1 cup chopped mint leaves
  • ¼ cup chopped cilantro
  • 1” ginger
  • ½ tbsp lemon juice
  • 1 tsp sugar
  • salt to taste
  • oil for deep-frying


  • 1 cup green chutney
  • ¼ cup fresh garlic chutney
  • ¼ cup khajur imli ki chutney
  • 1 cup sev nylon
  • 1 cup onions, chopped


Ragda: Soak the dried peas overnight. Drain, add about 3-4 cups of water and pressure cook for 4 whistles or until the peas are soft. Prepare the tempering by heating oil, adding mustard seeds, curry leaves and asafetida, and stirring till the mustard seeds crackle. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside.

Patties: Boil, peel and grate potatoes. Add corn flour and salt and knead to a soft dough. Divide into 12 equal portions and keep aside. Roll out each portion into a 75mm. (3″) diameter circle. Place a portion of the ground filling mixture on each circle. Bring together the edges in the center to seal the filling inside the potato. Press lightly on top to make a patty. Repeat to make the remaining 11 patties. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

Serving: Place 2 patties on a plate and pour the ragda over. Top with all the chutneys. Sprinkle the sev and onions on top. Serve immediately.